Overlooked Posts

For some reason certain posts of mine are more popular than others. For the most part I don’t worry about it but I feel it is my job to remind people about a good one from time to time, so today I will re-post one of my favorite recipes that I think is good for this cold weather. Cheesy Potato Tart. Anything can be added or substituted so it is great for using up whatever you have lying around. I did not mention in the original post that as long as the total amount of cheese is correct you can put in whatever you happen to have around the house so its a good way to use up tiny amounts sitting around. Any vegetables substituted for the spinach, I like broccoli, should probably pre-cooked before being added. If you happen to have some baked potatoes sitting around this recipe becomes even simpler, because baked potatoes can be simply added in as is.

A great way to use up leftovers.

A great way to use up leftovers.

Cheesy Potato Tart

  • One large red potato
  • One sweet potato of the same size
  • 2 cups Baby Spinach
  • 1/2 cup water
  • 4 tablespoons butter, melted
  • Three eggs, beaten
  • 1/2 cup sour cream
  • 1/4 cup cheddar
  • 1/2 cup soft goat cheese
  • Oregano
  • Thyme
  • pepper
  • Celery salt

Grease an 8 inch pie pan and preheat oven to 375°. In a heavy skillet heat 1/2 cup of water till hot and bubbly. Add washed spinach and cook until wilted. Pour into cheesecloth lined colander and squeeze out all the liquid. (this removes the bitterness) Set aside. Peal and chop up the sweet potato into one inch squares. Boil the sweet potato until fork tender, about 20 minutes. Carefully scoop the potato out of the boiling liquid, reserving the hot water. Place the boiled potato in the bowl of a stand mixer with the paddle attachment. Peel and chop the red potato and boil it in the sweet potato water till tender, about 18 minutes. Add the sweet potato and melted butter to the mixer bowl and mix until partly mashed but still lumpy. In a small bowl beat eggs till foamy, add all of cheese and stir well. Add the spices and pour the mixture into the mixer. Mix until just combined. Take off the stand. The spinach will be a rubbery ball so peal off the leaves and fold in the to the mixture before pouring into the greased pie pan. Use a spatula to smooth the top before baking. Bake at 375°for 25 to 30 minutes until light brown on top. It’s finished baking when it slices like a custard pie, and is golden brown on top.

 

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